chantal

I bought a bag of pink lady apples at Maxi of all places last week. They were very good for this time of year. Hard, sweet, and a bit sour. I also find Fuji apples to be consistently good. When I am broke, I buy my fruit at fruiterie 440 in anjou. If it isn't great I haven't paid so much for it. When I am feeling a bit wealthier I head out to JTM where I can sometimes sample before I buy. Having lived in California for 30 years and I have to agree with Sf&m; much of the fruit we have here is far better than the average produce in California. Having eaten mealy gross blueberries most of my life, I am happy to pay 5$ a pint for wild blueberries here. Same goes for strawberries. The laws are also much more relaxed here, making it much easier to get our hands on more exotic stuff like mangosteens and dragonfuit and at more reasonable prices. chantal

you can get mustard greens at fruiterie 440 (anjou, and south shore) chantal

Thanks Bon Apetite Cookbooks for this informative thread. Well me and my other half are both cooks and I must admit we buy a lot of books. These days we are going to Nigel Slater a lot--Real Cooking and Real Food . His writing is spectacular and his recipes are doable on weeknights. His style is casual but wonderful. If you like Nigella or older Jill Dupleix books check him out. I have not been disappointed by anything I have made from Peter Berley's Modern Vegetarian Kitchen. It has won multiple awards and justifyably so. I didn't think millet and kamut could be good. The tofu dishes are also good. Baking with Julia is an outstanding baking resource. If you want to try to learn to make something complicated--e.g. brioche, challah--this is a great place to go. Chez Panisse Desserts is a classic. The organization is really amazing if you take advantage of farmer's markets. It's really great for seasonal desserts. And finally, I was disappointed by Suzanne Goin's Sunday Supers at Lucques. It got a lot of hype buy we haven't really had anything that exceptional from it. We'll give it another go in the summer. Buy the way, is there a way to get on a mailing list for your store. I keep hearing about all these great events after the fact. Thanks in advance. Chantal

Sorry to say but I thought friberg's carrot sponge was oily, had an off color and lacked flavor. I'd try the frog commissary first or the recipe I posted on the best carrot cake thread.

Hey there. Happy to see this thread revived. They have fresh yeast at milano too.

Thanks so much to both of you. You know, I made some muffins recently from the CIA book and they were very very good. I considered it but wasn't sure. I'll be ordering it in the next day or so. Thanks again

Hi everyone. I just started baking professionally again and would like to get one good all around reference book. I'd love to get some feedback from all of you about which of the two books is better and what editions are the best. I have been considering Gisslen's fourth edition and The Advanced Pastry Chef by Friberg. I was able to try a few recipes from Friberg's book but the temps seemed off. The scones and lemon buttermilk pound cake were both good though I made significant adjustments on the cooking times (375 to 325) and (425 to 375)--this is a larger correction than usual for our convection ovens. There is no copy of Gislen around to try recipes from so I can't compare. The reviews I have read for both books are equally good and negative. I really would like a book with weights, is the Gisslen book in weights too? Thanks in advance for your help.

Well these are excellent apple muffins but definatley along the same lines of apples with just a bit of batter to surround the apples.

I eat muffins on most mornings for the last ten years, and have tried a lot of recipes. These are the ones I really like: Cloudette' s Muffins These are moist and keep well. I think they taste like they have far more fat and sugar then they actually have. Combine in first bowl 1/2 c. ww flour 1/2 c. wheat bran 1/2 c. oatbran 1 t. baking powder 1 t. cinnamon 1/2 t. nutmeg 1/2 t. salt 1/2 c. brown sugar Combine in 2nd bowl 1 egg 1/2 c. buttermilk-- I usually add 1-2 T. more 1/4 c. oil 1 1/2 cups grated carrots or zucchini-- I use both 1/2 c. raisins Barely mix together bowl 1 and bowl 2. Bake in muffin tins at 375 for 25 mins. While these have some white flour in them, they have quite a bit more wheat bran in them which combined is essentially whole wheat flour. These are on epicurious and the recipe written by fellow egulleter Sarah Phillips. Despite the name they don't taste like bran muffins and are nice and light. They keep well without drying out. Lowfat Buttermilk Bran Muffins These Whole Wheat banana muffins are very good, found them about a year ago. I just found these orange muffins last week and am very excited about the discovery. I peeled the orange before putting it in the food processor. Hope this helps

Thanks for the recipe Carswell. I'm sorry it took me do long to respond but I have been swamped with starting a new job. I'll be trying it out very soon

ME WANT RECIPE, PLEASE? ← YOU GOT RECIPE . You're the best! Thanks

I you don't mind, we prefer everyone post recipes in public on threads so everyone can share and participate. If you need help understanding how to adapt a published recipe so it doesn't violate copy right law, please feel free to ask me or any host your questions. ← Okie dokie. If there's any interest I'll post on recipe gullet.

Hoping to revive this thread to get a recipe for a canadian version of yellow split pea. Anybody? I'd love a recipe.

I mail cookies to my mom a lot, and she really likes spice cookies. I really enjoy cook's illustrated "gingerbread worth eating" recipe. Pfeffernusse also ship well. They are the type of cookie that just get better as they cure. PM me if you want any recipes

I like to put celery root through the food mill-- boil it with potatoes-and then add a little butter, cream and salt. I LOVE this butternut squash gnocchi. I didn't use them to fill the mini pumkins like he does. I just make the gnocchi themselves and toss them in browned butter and sage. Oh boy. Oh and for favorite things to add to mashed potaotes-- Goat Cheese. The inspiration came from this very excellent recipe. The photo doesn't do it justice. It is very good.

ME WANT RECIPE, PLEASE?

Hi Mr Bean, I got 6 really gorgeous poblanos yesterday at birri, thanks. I can' t decide if I want to use them or freeze them though. There are different things you can do. You can roast then seed them, then freeze them in containers or ziplocs. Peel the skin off after you defrost them-- gives them an added layer of freezer burn protection. I've never used oil, but you could try one container that way. You could try to dry them in the oven and then freeze them. I don't know if that would be good with poblanos since they are really at their best --IMHO--when charred and roasted (and put in warm potato salad ). I remember reading that you can blanch peppers, then freeze them too. That might be another idea. Bad news from mexican vendor. Looks like will be loosing their spot at JTM soon. I spoke with the owner yesterday and she says they will probably have to go back to selling stuff out of the restuarant on St. Denis.

Wow that was good. Thanks you guys!!! The cast iron suggestion was a good one. Got nice and crispy. Had a Korean roomate a long time ago who used to boil tofu then put a little sauce on it then top with green onions and seseame seeds. Would this little sauce be soy sauce, sesame oil, and chili oil. Does that sound right? Thanks again.

Hi, my name is Chantal and I am a dingle-dork! I was getting ready to type put the adobo recipe to find that it doesn't even have guajillos or chipotles in it . I knew I had one on file though, so here it. I didn't write down the source but here it goes: Adobo sauce 1 T. canola oil 1/4 cup white onion 1 small garlic clove 2 whole cloves 3 cinnamon sticks 12 whole black peppercorns 1/8 tsp cumin seeds 5 dried Guajillo chiles, cut up roughly 1 1/2 cups water Toast first 7 ingrdients for 6 mins in skillet. Add chilis and cook for about 1 min till they darken. Add h2o and reduce for 5-8 mins before pureeing. Run through strainer if desired. Hope this helps.

Stuff in red tub: Gojuchang, Korean miso paste with chile. No oiling, no sticking witrh stone. Terracotta will stick so you could try rubbing it with a mixture of a neutal oil like grapeseed with a few zots of sesame oil. Crisping rice sperately then adding it is a foul and evil trick but worth doing.One could crisp rice on a silpat and cut intro triangles that one thrusts here and there into the faux bibimbap. Not that I would, I'm just saying. (A few extra on a plate with a nice shrimp paste dip are also nice. [Not that I would, I'm just saying.]) ← Hey thanks. I actually wouldn't mind buying stone bowl but I have a tiny kitchen and I am really struggling as it is. I could do it in All-Clad couldn't I? I have a paella like casserole that might work better sice it has sloped sides. Also, how high should I heat the burner to crisp the rice? P.s. I am soooo jealous that you can get Shaoxing.

Secret sharing time....shhhh don't tell anyone....but if you open the link and put your cursor over the the recipe title Pork in Adobo (your pointer will change to a text selection cursor) and you click-and-hold to select the text of the recipe by dragging all the way down to where the recipe ends (it says 'This recipe originally appeared in February, 2005') it will highlight all the text of the recipe (the text is all there, it's just hidden behind that register block). Then copy the text with a Ctrl C (windows) and open Notepad or a word publishing application and paste, you get the whole recipe. But shhh...don't tell anyone....we don't want them knowing we know. ← Oh Nacho, you're bad.... I always forget I pay for all this stuff. When I checked my post it took me strait to the link. Sorry about that.

Can someone elaborate on the red spicy sweet stuff in red tub? I'd love the name of it or how to make it. Oh and so If I heat my lodge griddle in the oven at 450 for 20 mins then pull it out, heat the electric burner using the griddle as a flame tamer and put my ceramic (spanish terracota) on that, , do you think this will work? Or should I just crank the terracota in the oven, pull it fill it with rice and return to oven for 5-10 minutes. Seems like that might work better. What do you all think? I am guessing I should oil the pot? Or do you want it to stick? I am wondering if I could get the rice crusty using a nonstick skillet and then transfer rice to a hot bowl?

Union Cafe Bar Nuts. Very good.. Won't look like you tried to hard either. Paprika pita chips also good. Best with roasted red pepper dip or hummus. This hummus is excellent. Cheap cheap cheap too.

So Partick, would you say that the CI ones are the best you've tried? I am curious if you had tried any of the others besides Sheryl Yard's? Wendy, have you tried the CI ones? (btw food processor is fine, thanks ). I'll try the Martha Stewart ones out, they sound different. I wish I had more people I could give stuff out to. Everyone around me has cholesterol or weight issues. Ugh.

There is a recipe here for adobo. I printed it off for my binder, but have not tried it yet. Please let me know how it is if you try it!